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Sous vide ( / suː ˈviːd /; French for 'under vacuum' [1] ), also known as low-temperature, long-time ( LTLT) cooking, [2] [3] [4] is a method of cooking invented by the French chef Georges Pralus in 1974, [5] [6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually ...
A bread clip is a device used to hold plastic bags closed, such as those in which sliced bread is commonly packaged. They are also commonly called bread tags, bread tabs, bread ties, bread buckles, or bread-bag clips. By sealing a bag more securely than tying or folding over its open end, and thus providing a nearly hermetic seal, the contents ...
The origins of the seal sanctuary go back to 1958 when the founder, Ken Jones, discovered a baby seal washed up on the beach near his home at St Agnes. This was the first of many rescues. By 1975, the work had outgrown the single pool at St Agnes and a new site was found at Gweek. The Gweek site slowly grew, and today has five pools and a ...
Metal bellows. Metal bellows are elastic vessels that can be compressed when pressure is applied to the outside of the vessel, or extended under vacuum. When the pressure or vacuum is released, the bellows will return to its original shape, provided the material has not been stressed past its yield strength. They are used both for their ability ...
Bulla (seal) A bulla (or clay envelope) and its contents on display at the Louvre. Uruk period (4000–3100 BC). A bulla ( Medieval Latin for "a round seal", from Classical Latin bulla, "bubble, blob"; plural bullae) is an inscribed clay, soft metal (lead or tin), bitumen, or wax token used in commercial and legal documentation as a form of ...
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